"Quilt Cookies" Recipe

My "Quilty Cookies". Buttery sugar cookies piped with royal icing and just a hint of lemon.

This past Saturday, I was a guest demonstrator at Hummingbird Sewing (Barrie, ON) for their "Notion Commotion"  and Janome Education event.  The event was lots of fun and because the ladies who own and run the store have been so good to me, I decided I would pay it forward and make some treats for their event. Thanks again to the "Fabulous" Sharon, Deb and Maureen.
I know how hard you ladies work to inspire your customers and I for one  appreciate it!  

Below is the flyer for this SOLD OUT event!
Scroll down below for the recipes for the cookies and the icing

Demonstrating-Easy Modern Circles, Angela Walters rulers, "The Grid Marker", Quilt in a Day, Rulers, Crayon Applique, How to Transfer Designs & Great Marking Tools

 Sugar Cookies Recipe

Ingredients:
1 cup butter
3 cup flour
1 teaspoon salt
½ teaspoon soda
½ teaspoon powder
1 teaspoon vanilla
2 eggs
1 cup sugar
How to make them:
Mix together the first 5 ingredients until thoroughly mixed with a beater (about 5 minutes).  In a separate bowl mix the vanilla, sugar and eggs together.  Pour the vanilla, sugar and eggs mixture in with the first 5 ingredients and mix well. Separate dough into 2 discs and refrigerate for a minimum of one hour.  Roll out on a floured surface, cut with a knife (as I did) or cookie cutter and place on a parchment lined baking sheet.  Bake for 7-10 minutes at 350 degrees F.  Note: These are buttery cookies, but not too sweet. The royal icing really makes them tasty and well balanced. Icing is recommended.

Royal Icing Recipe

Ingredients:
4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 - 1 tsp light corn syrup
5 drops of lemon, vanilla or almond extract (optional)

How to make it:
Mix well with a blender until the icing is "pipe able" for the white icing (5 minutes or so) and "flood able" for the coloured icing (you will need to add more water) .  Add water in very small increments for best results. Use a piping/writing tip and piping bag for the white icing.  Do this at least 15 minutes before adding colour. Use  a squeeze bottle or flooding tip for the coloured icing after the white icing has had a chance to dry slightly.  Let the finished cookies sit out for about a 1/2 hour and then store in air tight containers in one layer overnight before serving. See some images below.

Step one of the Royal icing stage, piping the outlines of the pieced shapes on the cookies. 1/2 square triangles, 4 patch, nine patch, stars, pinwheels and flying geese.

Step 2 Flooding with a squeeze bottle

about 1/2 way there!

Done! Ready to Eat, mmmmmm. So quilty!

I am a TOTAL amateur and plan on improving my cookie decorating skills at Craftsy.com 

Who knows, maybe you will see some more "professional" cookies on this blog in the near future, we can all hope for progress, LOL!
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If you are interested in cookie decorating and/or perfecting your decorating  skills, feel free to check out the cookie decorating class below.  Price is in USD , when you click on the link below it will show you a price for your country or origin. 

• Better Basics for Exceptional Cookies
• 
• Price: $24.99

I encourage you also to check out Hummingbird Sewing if you are visiting Barrie, Ontario this spring or summer. They have lots to offer quilters /sewist's and very friendly staff!

Happy Monday! ?